blueberry muffin baked oatmeal
gluten free | dairy free | soy free | nut free
sweet & fluffy
BLUEBERRY MUFFIN BAKED OATMEAL
Give me oats in any form (baked goods, porridge, granola…) and I’m a happy girl!
This Blueberry Muffin Baked Oatmeal is PERFECT for a week’s worth of meal-prepped breakfasts (or as a warm, delicious dessert!) Its texture is fluffy & creamy on the inside with a slightly crisp oat top. Need I say more?
THE RECIPE
Blueberry Muffin Baked Oatmeal
This gluten-free, dairy-free Blueberry Muffin Baked Oatmeal is a simple recipe that is perfect to have as a healthy, meal-prepped breakfast all week!
ingredients
- 3 cups quick-cooking oats, gluten free
- 2 cups oat milk
- 1 cup boiling water
- 1 large banana, mashed
- 1 large egg
- 1/3 cup + 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups fresh blueberries
- 1 tablespoon coconut sugar or brown sugar, (optional)
instructions
- Preheat the oven to 350F/180C degrees and grease a 9″x13″ or similar-sized glass or ceramic baking dish with coconut oil or alternative non-stick spray. (My exact pan size was an 8"x12" oval ceramic baking dish.)
- In a medium-sized bowl, combine the oats, oat milk and boiling water. Set aside to allow the oats to soak for about 10 minutes.
- In a separate large bowl, mash the banana with a fork until it is completely smooth. Then add the egg, maple syrup, coconut oil, vanilla extract, cinnamon, baking powder, sea salt, nutmeg, and ground cloves and whisk thoroughly until all ingredients are combined.
- Add the oat mixture into the bowl with the rest of the ingredients and the fold in 1 1/2 cups of the blueberries, leaving the remaining 1/2 cup for the top of the dish.
- Pour the entire oatmeal mixture into your baking dish.
- Add the remaining blueberries over the oatmeal and sprinkle the coconut sugar on top following the blueberries if desired.
- Place the baking dish on the center rack of the oven and bake for 35-40 minutes or until the top is golden. The oatmeal texture will be fluffy and creamy on the inside. Feel free to bake for an extra 5-10 minutes if you’d like the top to get a bit crunchier!
notes
- Serve immediately or store in an air-tight container in the refrigerator for up to 3-5 days!
- Enjoy for a quick, meal-prepped breakfast throughout the week or even warmed up as a sweet, after-dinner treat!
enjoy!
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